When it comes to feel-good food, there's nothing like a towering, colorful, frosted, and sprinkled birthday cake. It's impossible to dig into a slice without smiling (thousands of kids across the country can't be wrong). And when it comes to epic birthday cakes, no one makes them better than the team at Milk Bar. Its version is made with traditional vanilla cake, a creamy, sweet frosting slathered in between three (count 'em!) layers, and doused with a shower of rainbow sprinkles. Wanna learn how to make it at home? Check out this video with Milk Bar owner Christina Tosi and BA senior food editor Alison Roman, then read on for insider tips on the essential four steps to birthday cake nirvana. Need even more Milk Bar in your life? Check out Tosi's new book, Milk Bar Life, on sale this April.

The Batter

One of the simplest ways to ramp up your birthday cake is to swap regular old vanilla extract in the batter for the clear imitation variety. Wait, did we really say "imitation"? You bet—this synthetic flavoring agent is reminiscent of your favorite boxed cake mix, and Tosi refuses to use anything else in this recipe. Oh, and remember those sprinkles we talked about earlier? They go directly in the batter for candy crunch in every bite. Once everything is mixed up, line a rimmed baking sheet (or jellyroll pan) with parchment paper and pour the batter on it—the layer of paper helps the cake pop right out of the pan once it's done. You'll also want to let it cool completely before assembling it. While it cools down, you can make your frosting and birthday crumbs (yep, we said "crumbs").

The Birthday Crumbs

Birthday crumbs may sound like what's leftover after you eat the cake, but trust us: These are arguably the best part of the cake. "It takes very little time, and will make a huge difference in your cake," explains Roman. To make them, mix together your dry ingredients—cake flour is key here, along with both light brown and granulated sugar—with a neutral tasting oil to bind them. Oh, and sprinkles. Of course there must be sprinkles. Work the crumbs between your fingers, then bake in the oven. Instead of a completely frosted cake, these are the main decoration, making it unique and easier to put together—they're placed on each layer, right on top of the frosting.

Birthday crumbs! Photo: Milk Bar

The Frosting

We love buttercream as much as anyone, but the frosting on this birthday cake? It's like buttercream with the volume turned up to 11. It's made using unsalted European-style butter, vegetable shortening, and cream cheese. For maximum creaminess (and to make the task of mixing it easier), be sure that every ingredient is softened and at room temperature.

The Assembly

You'll want to use a circular mold to cut out your cake layers. Don't worry about getting each one precise; you really only need one perfect layer for the top of your cake. Two halves can be Frankensteined together in the middle of the cake; after all, they're getting slathered with frosting. Anyone can make a birthday cake, but what will make yours special is an ultra-moist consistency that lasts for days (not that you'll have that many leftovers). A mixture of clear vanilla extract and whole milk will do the trick; just drizzle it over each layer before frosting it and scattering over the crumbs. Two can't-skip tips for the prettiest final product? Use plastic cake sleeves to hold it all in, and freeze the cake for three hours after assembly to let it firm up. Now grab some candles and make a wish!